This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!
2 Tbsp olive oil
2 tsps. lemon juice
1 avocado, peeled and thinly sliced
1 apple, peeled, cored and chopped
3 oz. sea vegetable mix
Whisk olive oil, lemon juice
Add avocado, apple, and sea vegetables and gently toss
Ever since I successfully made a Healthy Cherry Garcia, I’ve been dying to make a Mint Chocolate Chip version. I’ve had this recipe in my mind for a LONG time, and finally got around to making it last night. I might play around with it a little more, but overall, I think it was pretty good for the first try! Ingredients (serves 3-4)
3 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
1/2 cup frozen Avocado (cut into cubes then frozen)
1/3 cup Unsweetened Almond Milk
Half of a vanilla bean (slice open and scrape inside out)
1/2 Teaspoon Peppermint Extract
Garnish with dark chocolate chips
Put frozen bananas, Avocado, almond milk, peppermint extract and inside of vanilla bean in a high speed blender or Cuisinart, and pulse/stop and stir occasionally until it gets to a creamy consistency. You might need to add more almond milk.
Maya loves to push the button 🙂
Garnish with the dark chocolate chips (although, omit this if you are strict on certain diets).
My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂
6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
2 lbs fresh strawberries, hulled
2 Tbsp arrowroot powder (this is a thickener)
1/4 cup freshly squeezed orange juice
1 cup unsweetened shredded coconut
1/4 cup golden flax meal
2 Tbsp coconut flour
1/4 cup coconut oil or butter
2 Tbsp honey
Oven to 350
For filling: place rhubarb and strawberries in a large bowl
In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
For topping: pulse together shredded coconut, flax, coconut flour in food processor
Add oil or butter and honey and pulse until dough forms
Sprinkle topping over fruit
Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂
This is a super easy, super elegant and delicious appetizer! Bake a patty of goat cheese, topped with Pine Nuts, Rosemary and drizzled with honey.
Fresh or dried rosemary
Heat oven to 400
Put cheese in oven proof dish and top with pine nuts, and optionally dried or fresh rosemary and drizzle with honey (you can also use fresh rosemary as garnish after this is baked, as shown in the photo)
Truth be told, these started out in my mind as pancakes (clearly that didn’t happen!). I’m not really sure they are a “hash”, but I couldn’t think of a good name for them. They reminded me of the consistency of polenta, but I didn’t want to confuse anyone any more than I already was haha.
Whatever it ended up being still tasted really good, so it all worked out in the end 😉
I like that the carrots and onions add some additional nutrients/health benefits, and the eggs add a little protein! What you need… (would feed 4-6 people)
One Large Sweet Potato
1 medium onion
Handful of baby carrots (about 1/2 cup)
1/2 Teaspoon crushed garlic
Salt and pepper to taste
2 Tablespoons Olive Oil (or oil of your choosing)
What to do…
Chop up your sweet potato, onion, and carrots, and toss them into a Cuisinart. Pulse until all finely diced. Maya LOVES this part, and it’s an easy way to get your child involved in the process 🙂
Whisk eggs and garlic together and add into the Cuisinart. Pulsing a few more times, and scraping down the edges to blend.
Salt and pepper to taste.
In a large frying pan, heat oil until nice and hot.
Pour mixture into pan (I had to do it in two batches). Wait until it gets nice and brown before flipping. I loved the crispy parts in there!
Honestly, I made 4 little pancakes the first batch and attempted to keep them in tact. They fell apart, so I just mixed them together in the end…I served it with fish and a variation of my staple Mango Avocado Salad, and it was yummy! I think it would be amazing with a fried egg and avocado too for brunch! Really, the possibilities are endless 😉
One of my favorite combinations is mango and avocado. It’s refreshing and light, yet filling with the good fat from the avocado. Add in a little goat cheese, drizzle with a balsamic glaze + Olive oil, then toss over arugula, and you have a ridiculously easy and delicious summer salad!
1 oz Goat Cheese (I love the individually wrapped oz medallions that you get at Trader Joe’s. NOT AN AD, just love them 🙂 They stay fresh longer, and…portion control!! haha)
Balsamic Reduction ( you can reduce your own by boiling Balsamic Vinegar, and then simmering on the cooktop until thick), OR…you can cheat and use this from Trader Joe’s 🙂
Extra Virgin Olive Oil
Serve over a bed of Arugula or spinach would be great too!
What you do…
Put a few handfuls of Arugula in your bowl.
Dice Up your mango, toss them in.
Dice up your avocado, toss them in.
Crumble your goat cheese over everything.
Drizzle with Balsamic Glaze + Olive Oild, and that’s it!